Château Margaux is the most graceful of Bordeaux's five First Growths, the estate that gives the Margaux appellation its name. Its wines are the classic iron fist in a velvet glove: real structure underneath, wrapped in a texture so silky it barely announces itself. This is Left Bank Bordeaux at its most refined.
A First Growth with four centuries of history
Wine has been made on this gentle gravel rise in the northern Médoc for more than four hundred years. The estate was named a Premier Grand Cru Classé in the 1855 Classification and has held that first-growth rank ever since. The neoclassical château, built in 1810 by the architect Louis Combes, is among the most recognisable buildings in wine. The Mentzelopoulos family have owned the estate since 1977, and its modern style was shaped by the late Paul Pontallier, technical director from 1983 until his death in 2016.
Cabernet Sauvignon, Pavillon Rouge and rare Pavillon Blanc
The grand vin is built around Cabernet Sauvignon, usually about three-quarters of the blend, rounded out with Merlot, Petit Verdot and Cabernet Franc. Expect violets and cassis, cedar and graphite, and tannins that feel like fine cloth rather than grip. The second wine, Pavillon Rouge, offers the house style at an earlier-drinking scale, while the rare Pavillon Blanc is a serious dry white made entirely from Sauvignon Blanc, unusual for a Médoc estate. If this is your style, explore more of our red wine.
Château Margaux FAQ
Is Château Margaux the same as the Margaux appellation?
No. Château Margaux is a single First Growth estate; the Margaux appellation is the wider commune around it, home to many other châteaux. The estate takes its name from the village and remains its most famous address.
How long should I cellar it?
In a strong vintage the grand vin can improve for twenty to forty years, softening its tannins and gaining tobacco, truffle and dried-flower notes. Pavillon Rouge drinks well from around five years, so decant young bottles.
What food suits Château Margaux?
Classic Médoc partners: roast lamb, rare beef, duck and game birds, with hard cheeses later on. Like the best Cabernet Sauvignon, its structure loves a little fat and protein on the plate.